This standard categorizes food-grade oils into four grades: Grade 1, Grade 2, Grade 3, and Grade 4, covering eight common types such as peanut oil, soybean oil, and sunflower oil. The grading is based on the processing technology and refining degree of the oils. Among these, Grade 1 oil is the most highly refined, appearing clearer and more transparent, thus holding the highest grade, while Grade 4 oil is of the lowest quality.
Many people believe that "Grade 1 oil is definitely better than Grade 2." However, Zhou Lifeng, Deputy Secretary-General of the Oils and Fats Branch of the Chinese Cereals and Oils Association, told a reporter from the Life Times that the current national standard for Grade 1 oil is equivalent to the previous standard for salad oil. Salad oil is primarily used by Westerners for cold dishes, which require refrigeration. This means the oil must not become cloudy or solidify at low temperatures and should be colorless and odorless to preserve the original color and flavor of the cold dishes. From a nutritional perspective, there is no need to blindly pursue Grade 1 oil for cooking Chinese dishes. This is because during the excessive processing and refining of Grade 1 oil, most of the original nutrients in the oil, such as carotene and vitamin E, are stripped away, significantly reducing its nutritional value. Therefore, for daily cooking, as long as the oil meets national standards, Grade 2, Grade 3, or Grade 4 oils can be used with confidence, as they are more nutritious.